POTATO SALAD WITH SMOKED TROUT
500g new potatoes, cut into 2cm dice
100g soured cream
2 pickled gherkins, finely chopped + 2 tbsp vinegar from the jar
1 small red skinned eating apple, cored and finely diced
20g pack dill, roughly chopped
100g California Raisins
4 spring onions, thinly sliced
2 hot smoked trout fillets, flaked
Cook the potatoes in boiling water for 10-15 minutes until tender, drain and allow to dry out in the colander.
Meanwhile, mix together the soured cream, mayonnaise and 2 tbsp vinegar from the gherkin jar in a large bowl. Stir in the gherkins, apple, dill, raisins and spring onions. Stir in the potatoes, season and allow to cool.
Gently stir in the trout to serve.
Great served on toasted rye bread for a quick smorrebrod.